Perfect Pumpkin Pie
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Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
Pumpkin pie is a holiday classic, and when it’s done right, it’s as comforting as dessert gets—a smooth, warmly-spiced filling in a flaky, buttery crust. But for such a seemingly simple dessert, pumpkin pie can be tricky to get just right. Over the years, I’ve tested at least a dozen recipes, and I’ve run into every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had clearly never baked a pumpkin pie!
Part of the challenge lies in the many variables. The type of pan you use—ceramic, glass, or metal—makes a big difference in how the pie bakes. Then there’s the pie crust—no two homemade crusts behave exactly the same. And finally, like cheesecake or flan, pumpkin pie is a custard, which means you need to pull it from the oven while it’s still a little jiggly. Take it out too early and it won’t set; leave it in too long and it’ll crack. Sometimes, even perfect timing can’t prevent that dreaded crack!
But after years of testing, I’ve cracked the code. This pumpkin pie recipe is perfect in all the ways that matter: a buttery, flaky crust, a smooth, rich filling, and no unsightly cracks. It’s everything a pumpkin pie should be—and it’s easier than you’d think.
Table of Contents
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time. And, not only does the the pie look great, its absolutely delicious! Thank you.”
What You’ll Need To Make Homemade Pumpkin Pie
- Pie Crust – The flaky, buttery base for the pumpkin filling; use homemade pie crust or store-bought—whichever you prefer. If you’re going with store-bought, opt for the frozen kind in an aluminum pie pan—it’s easier to blind bake and less likely to shrink.
- Pumpkin – The star of the show, adding rich, earthy flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree.
- Egg & egg yolks – The whole egg binds the filling, while the yolks bring extra richness and a silky texture.
- Granulated sugar – Adds sweetness and helps balance the warm spices.
- Light brown sugar – Adds a deeper, molasses-like sweetness that complements the pumpkin.
- All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks.
- Salt – Enhances all the flavors and keeps the sweetness in check.
- Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper) – This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper.
- Evaporated milk – Makes the filling creamy and smooth, giving the pie a luscious, velvety texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blind Bake The Pie Crust
If using a store-bought crust, simply follow the blind-baking instructions on the package. If using a homemade pie dough, roll it out with a rolling pin and fit it snugly into a 9-inch deep-dish pie dish, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven).
Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.
Bake for another 15 to 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it. Reduce the oven temperature to 325°F.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until the mixture is smooth.
Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
Cool the pie on a wire rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!
Video Tutorial
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Perfect Pumpkin Pie
Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
Ingredients
- 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell (thawed)
- 1 (15-oz) can pure pumpkin (about 1¾ cups)
- 1 large egg
- 3 large eggs yolks
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)
Instructions
Blind Bake the Crust
- For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- For frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
Make the Filling
- In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 335
- Fat: 15g
- Saturated fat: 8g
- Carbohydrates: 45g
- Sugar: 27g
- Fiber: 2g
- Protein: 6g
- Sodium: 287mg
- Cholesterol: 103mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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this is the best pumpkin pie i’ve ever had. everytime i make it( which is at least once a month) i get outstanding compliments. never again will you look for another pumpkin pie recipe.
This is the first pumpkin pie I have ever made and, I have to say, the most delicious pumpkin pie I have ever tasted! Thank you for a winning recipe. This was a hit!
This is my go-to recipe every Thanksgiving! Comes out perfect every year!!
I’d like to use freshly grated nutmeg. Should the amount be reduced?
Hi Maret, I’d suggest about 1 – 1.5 tsp. fresh nutmeg. Hope you enjoy!
Hello! I’ve made this pie three times now, they’ve all turned out very good. I’ll be making it again for Christmas. Thank you for the wonderful recipe.
I’m also planning on making mini pies (5” aluminum pie tin) for My coworkers, any idea on how many mini pies I can get from your recipe?
Hi Dawn, glad you enjoyed this enough to make it for your co-workers. I would guesstimate that you’d be two 5-inch pies from this.
Taste of the pie filling was good, but cooking time was way off. Baking a crust for 40 minutes is too long, then baking the whole pie for an additional 60 minutes was way too much time. The pie did not set after 60 minutes , I had to bake my pie an additional 45 minutes. So a total of 2.25 hours is too much time to bake a pie. Very disappointed, the crust was overbaked .
flavor was good-but cooking time was way off- first one was very undercooked using recommended time and oven temperature, second was was better using libby’s pumpkin pie cooking time! 325 degrees does not work!
Help! Can I use half & half instead of evap milk?
Hi Annie, It should work, although I can’t guarantee the top won’t crack (if it does, whipped cream will solve the problem!).
I have never made a pie from scratch since I always thought it was easier just to buy the frozen crust but boy am I glad I took a chance with this recipe! It was so easy to make and came out not only beautiful but it tasted amazing! Everyone was saying how good it was and how flaky the crust was, they just couldn’t believe I made it. I also made the perfect apple pie and that was just mind blowing! I just made the tres leche cake and thats soaking as we speak. I love every recipe i try from Jennifer! AMAZING! I wish I could rate it higher than the 5 stars!
I have been cooking/baking for my entire life, 50+ years. I followed your recipe exactly as you wrote it. Pie weights and all. While the flavor of this pie was very good, the texture not and crust hard. Adding the two tablespoons of flour to the filling causes it to be too thick and not a creamy consistency as one would expect in pumpkin pie. It is like adding too much flour to making gravy; it goes from gravy to pudding. It did solve any cracking problems, but it ruined the consistency and creaminess of the pie. I would rather have some cracking and just cover it with whipped cream and yet it be smooth and creamy as it should. Also, an all shortening based pie crust is much lighter and flakier than most all butter. Then you had us bake the crust first for 40 minutes, then another 60 with the filling. That is nearly two hours. The crust was light golden for me, as I covered the ends with foil, but all that heat from baking for so long made it hard as a rock. My pie looked exactly like yours, I even had the same pie plate, but I was embarrassed on the end result for my guests. It was not creamy like pumpkin pie should be, and the crust was hard. Honestly, it was the worst pumpkin pie I ever had.
Whatever you say. Over 100 people disagree with you, including me, so maybe you should question your “50+ years” of cooking experience.
What’s the deal? This has always been a place where cooks could freely express different experiences and opinions without getting put down in return. Let’s keep this a friendly place where we can enjoy each other’s company.
This definitely is the Perfect Pumpkin Pie! I first made it for a work potluck Thanksgiving and, afterward, people stopped by my office to say how good it was. One person even asked if I’d make another one for her Thanksgiving dinner!
I did make 1 intentional change though – I cut the sugars in half and it still turned out amazing. One unintentional change was that I didn’t have quite enough ginger and was completely out of nutmeg – and it was amazing!
Thank you for creating such a delicious pumpkin pie recipe!
Would this recipe work with fresh pie pumpkin? If so, should it be the same measurement as the canned (15 oz.) once you’ve steamed, peeled, and puréed it?
Hi Christopher, A few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. If you use it, you’d need the same amount as the canned. Please let me know how it turns out if you try it!